Ralph Schelling GmbH
St. Andreas 7
6330 Cham, Switzerland
Mobile +41 79 270 49 51
Festnetz +41 44 500 43 30



Our Swiss chef’s take on an Italian favourite: meatballs with a rich red-wine sauce. This is an excellent main with either some warm crusty bread or mashed potato flecked with wholegrain mustard. Enjoy. Serves 4

  • Ingredients for the meatballs:
  • 25g parsley
  • 50g breadcrumbs (ideally from the day before)
  • 50mlcream
  • 400g minced pork
  • 400g minced beef
  • 1 egg yolk
  • Salt and pepper
  • Nutmeg, a pinch
  • 1 tbspflour
  • Ingredients for the sauce
  • 1 large onion
  • 2 cloves of garlic
  • 1 carrot
  • 100g celery
  • 4 tbsps olive oil
  • 2 tbsp smoked paprika
  • 100ml red wine
  • 300ml beef stock
  • 400ml fresh tomatoes or 250ml chopped pelati (canned peeled tomatoes)
  • Method:
  • 1. Mix the breadcrumbs into the cream.
  • 2. Finely chop the parsley. Chop the onion and garlic. Grate the carrots and celery or dice thinly by hand and set aside for the sauce.
  • 3. Combine the minced meat with the egg yolk in a bowl and add the breadcrumbs and parsley. Season with salt, pepper and nutmeg.
  • 4. Form equal-sized balls of a few centimetres in diameter and dust with flour.
  • 5. Fry the meatballs in oil in a large frying pan for about 5 minutes then remove onto kitchen towel to soak up the excess oil.
  • 6. Sauté the onions, garlic, carrot and celery in the same pan for about 5 minutes, add paprika powder and stir, then deglaze with wine and stock on a medium heat. Add tomato purée and the meatballs to the sauce, season to taste and simmer, covered, for about 20 minutes. Serve in a large bowl or directly from the pan.


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